The Syrah from the Mt Veeder was harvested on 10/28/2003, cold soaked for 2 days before being fermented for 10 days with the maximum temperature of 86 degrees. The malolactic fermentation took place in the barrel. The wine was racked 4 times before being bottled in August of 2005. 

This mountain syrah is about intensity and grip, the opposite the fruit forward syrah of ours from Page Nord Vineyard.  It displays complex aromas of blackberry, earth and leather.  In the mouth, the broad, rich flavors of game and smoked meats are followed by ripe, well-integrated tannins that lead to a long finish.  While it may never lose its tannins, this syrah is for those who prefer a little grip in their wines.